Tuesday, 26 May 2009

This recipe is from the book “Shiok!” written by Terry Tan and Christopher Tan (I believe they are not related – not that it matters!). Next to my “Singapore Food” book by Wendy Hutton, this is my Malaysian/Singaporean food bible. Every recipe that I have made from this book has turned out perfect. Mind you, I do tend to ‘adjust’ some of the seasonings and spices…..especially when it comes to chillies.

To today’s dish now. The Tans qualify in their book that the dish is very moreish and tastes so much better the next day. I could not agree more. It has to be one of the nicest meat sambals I have tasted.

For those who have religious taboo with pork, I’d suggest you try substituting the meat with either beef or venison.

I have also made this dish using wild boar and I think it is the best meat for this recipe. You can find wild boar, if you are lucky, at the Fyshwick Market in Canberra.

Boil about 2 to 3 litres of water in a pot and blanch the meat for 8 mins. Drain well and cut into bite sized cubes. Set aside.

Heat the oil in a pot and fry the ground spices until thickened and aromatic (7 to 8 mins).

Add in the pork, sugar, salt (add only a little here, you can add more later) and soy sauce. Mix well and cook on low heat, stirring constantly for 15 mins. Add in a little water if necessary to prevent scorching.

When done, the meat should be tender and coated with a very thick sauce. Check seasoning, mix in the shredded lime leaves and serve with rice.

PS: Goes really well as a filling/spread for sandwiches too. Top with a few slices of cucumber and some fresh red onion rings.

I remember my dad used to hunt for wild boar over the weekend and we had ever so often. I am sure it will goes well with this great dish. I am going to try it with beef. Looks so tempting. By the way did you get my e.mail :)